PREP TIME: 10 mins | TOTAL TIME: 20 mins | SERVINGS: 4
I have tried different fried rice recipes. I can vouch for all of them! Fried rice has been a kitchen staple for many years. Fried rice is one of the easiest to throw together, and it is pretty adaptable.
Making fried rice is a quick and tasty way to use leftovers. The basic fried rice is made with, of course, rice and typically eggs and garlic. From there you can add anything as desired! This recipe for the perfect fried rice is one to try. It’s easy, quick, and delicious.
Feel free to add other ingredients to your heart’s desire! For a fun twist, you can mix the yolks in with the rice and simply fry the whites. This will guarantee a bit of extra push of flavor and will give the rice a beautiful golden color.
INGREDIENTS
3 cloves garlic, crushed
3 large eggs
2 carrots, diced
3 tablespoons sesame oil
3 spring onions, thinly sliced, white and green parts divided
1 tablespoon peeled and crushed ginger (from a 2.5 cm piece)
Salt
3 tablespoons low-sodium soy sauce
800 grams of cooked long-grain rice (preferably leftover)
115 grams of frozen peas
How to make Perfect Fried Rice
Step 1: On high heat, heat a large cast-iron pan for about 2 minutes. Once hot, drizzle in 1 tbsp oil.
Step 2: Whisk the egg with 2 tbsp water and salt. Then, add to the pan and cook for about 30 seconds, whisking to make large soft curds. To a plate, transfer the cooked egg.
Step 3: Add 2 tbsp oil to the same pan over high heat. Once the oil is hot, add the carrots and the whites of the spring onions. Cook for about 2 minutes or until lightly golden. Then, add the garlic and ginger. Continue to cook for another minute until aromatic, stirring.
Step 4: To the pan, add the rice, peas, and cooked egg. Add the soy sauce and cook while stirring for about a minute until completely heated. To taste, season with salt and pepper. Add the rest of the spring onions and stir.
Perfect Fried Rice
Ingredients
- 3 cloves garlic crushed
- 3 large eggs
- 2 carrots diced
- 3 tablespoons sesame oil
- 3 spring onions thinly sliced, white and green parts divided
- 1 tablespoon peeled and crushed ginger from a 2.5 cm piece
- Salt
- 3 tablespoons low-sodium soy sauce
- 800 grams of cooked long-grain rice preferably leftover
- 115 grams of frozen peas
Instructions
- On high heat, heat a large cast-iron pan for about 2 minutes. Once hot, drizzle in 1 tbsp oil.
- Whisk the egg with 2 tbsp water and salt. Then, add to the pan and cook for about 30 seconds, whisking to make large soft curds. To a plate, transfer the cooked egg.
- Add 2 tbsp oil to the same pan over high heat. Once the oil is hot, add the carrots and the whites of the spring onions. Cook for about 2 minutes or until lightly golden. Then, add the garlic and ginger. Continue to cook for another minute until aromatic, stirring.
- To the pan, add the rice, peas, and cooked egg. Add the soy sauce and cook while stirring for about a minute until completely heated. To taste, season with salt and pepper. Add the rest of the spring onions and stir.
